FIELD TO TABLE TEXAS STYLE – VENISON QUESADILLAS
“If you need a family-friendly recipe, here’s a dish that your kids will devour, and you’ll enjoy without much hassle in the kitchen.
– two tablespoons of olive oil
– one yellow onion chopped
– one bell pepper (red, yellow, or green) chopped (or two to three jalapeños)
– 2 cups of shredded cheese (Mexican blend)
– two deer steaks
– 8-10 flour tortillas
– fajita seasoning
Heat a cast iron or nonstick pan over medium heat and add enough olive oil to coat the bottom. Chop the onion and pepper (after removing the stem & seeds) and cook until they begin to soften. Thinly slice the deer steaks across the grain to yield thin strips of meat as you would see in a Philly cheesesteak sandwich. Make sure all the meat, onion, and pepper pieces are bite-sized. Add the meat to the hot pan with the onions and peppers. Add fajita seasoning to taste. Cook until your desired doneness is achieved, and remove from heat. Heat a Comal or separate nonstick/cast iron pan to low/medium heat. Place a flour tortilla in the pan and cover it with a layer of shredded cheese. Add enough of the meat, onion, and pepper mixture to make another layer, and then add a final layer of shredded cheese before topping with another tortilla. When the bottom tortilla starts to get crispy, and the cheese is melting, carefully flip the quesadilla with a thin spatula and heat the other side until crispy. Repeat until you have used all the quesadilla filling (usually makes 4). Once the quesadillas are finished cooking, transfer them to a cutting board, cut them into quarters, and serve with your favorite toppings. ”
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